
Wheat (Triticum aestivum L.) puroindoline functionality in bread making and its impact on bread quality
Keywords: تست الیزا; Puroindolines; (Polar) lipids; Bread structure; Dough properties3D, three-dimensional; μCT, microfocus computed tomography; DL, dough liquor; dm, dry matter; ELISA, enzyme-linked immunosorbent assay; GLD, gluten isolated with the dough ball method; GLDdef